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GO Gluten free - How to Follow Gluten Free Diet

Published Class- http://skl.sh/2aCuCoV

Class Description-

Gluten is a protein found in wheat, rye, barley and some lesser known grains. Gluten is elastic and is the reason baked products do not turn into a pile of crumbs when sliced or handled. Some people are highly sensitive to gluten, some to the point of having a disease called celiac sprue. These individuals must avoid gluten at all costs, as it can physically harm them.

 

Living gluten free is not easy. The obvious sources of this grain protein are easily identified: bread, cake, pastries, pasta, crackers, and cereals are clear examples, but what about foods like caramel syrup, soda, alcohol, sauces, salad dressings or soups? Even more difficult to discern are cross contaminations, such as a hamburger cooked on a grill used to toast buns or a portion of salad that contained croutons, even if they are picked out. Eating out, vacations, parties and holiday meals all become minefields for gluten free living, especially if others are not sensitive to the issue.



Class Project-

If you are already following a gluten free diet or you just started your journey with this course, please share your point of view and learning on this subject here in the forum.



Class Outline- https://docs.google.com/document/d/1dLn0SjkM_cnUlc4uoR_yAuy9n4GLB8V5mt9YUvPQr6U/edit?usp=sharing

Introduction-
https://drive.google.com/open?id=0BzV65rgTqU9ea2RmdnZUNExvWW8


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